Panang Curry (แพนง)

Panang Curry (แพนง)

I'm not sure why it took a backpacking trip through North and South Thailand to get me hooked on Thai food, but it certainly did the trick. My favorite food for the past decade continues to be Thai, and I'm especially partial to authentic Thai curries, in particular the Panang curry.


Makes 2 -4 servings  -


Ingredients: 


12 oz. Sliced Chicken Breast
1 Can Coconut Milk
2 tablespoons ground Peanuts
1 tablespoon sugar
Thinly sliced Kafflir Lime Leaf
1/2 to 1 teaspoone Fish Sauce (to taste)
4 - 5 Thai Basil Leafs
2 oz. Panang Curry Paste ( more if you like the heat)
1/2 Red Bell Pepper
1/2 Green Bell Pepper
Pinch ground Red Chili (to taste)






Technique
Heat sauce pan over medium heat. Add small amount of olive or peanut oil. Add Curry, lime leaf and Sugar 
in the pan. As they reduce, add Chicken.  Sear chicken while mixing with curry spices. Add Coconut Milk. Bring to near 
boil, then simmer. Add peanuts. The longer you simmer the better. Minimum 15 to 20 minutes, several hours if time permits. 
Add bell peppers about 15 minutes before serving along with fish sauce. 

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Thai Cashew Chicken (Gai Pad Mamuang Him Ma Pan)

Thai Cashew Chicken (Gai Pad Mamuang Him Ma Pan) 

Ingredients:


½ lb. (2 cups sliced) yellow onion
1 large green (Bell) pepper
2 stalks celery
1 medium carrot


3/4 lb. boneless skinned chicken breast
10 small dried red chiles (see NOTE)


1/4 cup Oyster sauce
1 Tbs fish sauce
½ cup water


1 Tbs tapioca starch
1/4 cup water


3 Tbs vegetable oil
1 tsp (2 cloves) finely chopped garlic


1/4 lb. unsalted cashews


Procedure:

Peel the onion and remove the root portion. Remove the stem and seeds from the Bell pepper and cut the pepper and the onion into ½" squares. Slice the celery and carrot diagonally into 1/8" thick pieces. Set these all aside in a bowl. Lay the chicken breast flat on a cutting board and slice it in half horizontally. Cut the chicken into 3/4" squares and set aside. Remove the stems and seeds from the dried chiles and set aside. Mix the Oyster sauce, fish sauce and ½ cup water in a small bowl. In a separate bowl, mix the tapioca starch and 1/4 cup water.

Heat a wok, add the oil and swirl it over the surface. Add the chiles and stir-fry 'til they turn dark red, being careful not to burn them. Remove from wok and set aside. Add the garlic to the wok and stir-fry 'til light golden. Add the chicken and stir-fry 'til the pink color disappears. Add the veggies and stir-fry 'til they're crispy-tender. Add the Oyster sauce mixture and stir it in well. Stir in the tapioca starch mixture. While stirring, add the cashews and fried chiles. Stir-fry 'til the sauce is moderately thick. Serve hot with rice.

Serves 4 to 6 people

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Recipe from “Thai Home Cooking from Kamolmal's Kitchen”, by William
Crawford & Kamolmal Pootaraksa

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Sateh Pork and Moo-Sateh

 Sateh Pork

Satay is a great barbeque food and fun to eat. Cook Satay sticks right along with your barbeque chicken or hamburger. 


This is an easier, and tastier method for making satay than people generally use in Thailand. For some reason the style commonly found on the street there has migrated to using condensed milk, but I prefer it this way. This satay version has fewer, easier to find ingredients and does not compromise the taste.




Need:
1 teaspoon sugar  
1 teaspoon salt  
1 lb                 pork  
2 tablespoons curry powder  
1/2 cup coconut milk bamboo skewer  


Soak bamboo skewers at least half an hour so that the ends do not burn on the grill. Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers. Marinade the pork and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time). For a shorter marinade time, I massage all the seasonings into the sliced pork for a couple minutes. 


Thread the pork onto the bamboo skewers. When you get the skewers at a restaurant, the meat is normally stretched out flat. While this looks nice and makes economical sense for restaurants, I find that stuffing the skewers gives me a moister, tastier result that is tenderer than when it is stretched tight. 


In Thailand, the satay is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. The charcoal has been burning for a while. It is hot, but not flaming. There should be white ashes covering the charcoal so that the satay can be cooked evenly without burning. 


Grill and serve with peanut sauce and cucumber in vinegar.

Moo-Sateh

Need:



 - 2 lb Beef; thinly sliced 1 c Peanut butter
 -3 tb curry powder 1 c coconut cream
 - 1/2 ts Ground chilies 1 tb lemon juice
 - 2 garlic clove; minced 1/4 c Soy sauce
 -2 Onion large; minced 1 tb Worcester sauce
 -4 tb lemon juice 2 x Tabasco sauce; dash
 -1 tb Honey 1/4 ts salt


Slice the meat into thin strips no more than 1/4" thick and about 1" wide.
Make strips paper-thin if possible.
Mix curry powder chilies garlic onions salt lemon juice and honey in a large bowl.
Add the meat strips and toss well to cover with the marinade.

Thread meat strips on bamboo skewers 3 or 4 pieces per skewer.
Make sure that plenty of Onion and garlic bits cling to the meat.
Arrange skewers of meat in a dish cover with any remaining marinade and refrigerate while making the sauce.
Brown or grill the meat skewers and serve with the warmed Peanut butter sauce for dipping.
Sauce: Blend all ingredients together well to make a smooth sauce.
Keep refrigerated but warm before serving.

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Yum neau

Yum neau (ยำเนื้อ)

8 ounces, weight Beef Steak

¼ cups Soy Sauce

1 Tablespoon Canola Oil

2 cups Salad Greens

1 whole Small Cucumber

½ whole Onion Sliced (red Would Be Pretty)

½ cups Bean Sprouts

¼ cups Thai Fish Sauce

2 whole Dried Red Chilis (or 1 Fresh Jalapeno)

2 whole Small Limes

1 clove Garlic, Minced

Preparation Instructions

Place defrosted steak in a zip top baggie with soy sauce and canola oil. Let marinate for at least half an hour.

Wash, chop and arrange veggies. Anything can be added to this mix. I enjoy a crisp lettuce like romaine. Fresh tomatoes can be added, green onions are great, carrots or celery could be thrown in. This recipe changes every time depending on what is in my refrigerator.

Dressing: combine fish sauce, lime juice from both limes, zest from 1 lime, garlic and chilis. Stir to combine.

Grill marinated steak on outside grill, George Foreman grill, or cast iron grill pan until desired doneness. Rest cooked beef for 1 to 10 minutes. Slice against the grain in thin diagonal slices. Add beef to the greens.

Pour dressing on top of the beef and greens. Very low in calories for a huge beef salad!!
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Tom Kha Gai or Kai

Tom Kha Gai (ต้มข่าไก่ - Coconut Milk Soup with Chicken) 

Ingredients
2 cups coconut milk
1 cup chicken stock
2-3 medium pieces fresh galangal, peeled and sliced
3 chicken breast fillets (cut into well pieces)
2 teaspoons chilies, finely chopped
1 tablespoon fish sauce
1 teaspoon sugar
1/2 cup fresh coriander leaves
5 coriander leaves for garnish


Preparations

1. Add coconut milk, chicken stock and galangal in a pan.
2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.
3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well.

4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.

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Kaeng phed Ped Yang ( แกงเผ็ดเป็ดย่าง)

Kaeng phed Ped Yang

Red Curry with Roasted Duck is one of the most popular types of curries in Thai restaurants outside of Thailand. See our website for the Homemade Red Curry Paste recipe or if you are short of time, substitute ready-made canned curry paste with great results.
Ingredients
    * 1 roasted duck, deboned and cut into 1 inch strips
    * 2 1/2 cups canned coconut milk
    * 10 cherry tomatoes
    * 1 cup eggplant, cut into bite-sized pieces or sweet English/Spring peas
    * 6 pieces of rambutan (canned) or pineapple, cut into bite sized pieces
    * 4 fresh kaffir lime leaves, torn into pieces (optional)
    * 1 tsp sugar
    * 1/2 tsp sea salt
    * 2 tbsp Thai fish sauce (Golden Boy brand is preferred)
    * 1/2 cup water (or chicken stock)
    * 1 1/2 tbsp vegetable cooking oil (not olive oil)
    * 3 tbsp red curry paste (recipe on our site or substitute canned red curry paste)
Preparation
Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add 3/4 cups coconut milk and stir to mix thoroughly.

Add the duck and stir well. Next pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, rambutans, or pineapple, eggplants, or sweet peas, kaffir lime leaves, sugar, salt, and fish sauce. Bring to a boil and remove from heat.
This recipe is from the cookbook Authentic Thai Food, International Thai Cooking for sale in our online market.
More red curry recipes: Thai Red Curry Chicken with homemade Red Curry Paste and another Homemade Red Curry Paste recipe using traditional preparation techniques.
You might also like to read this article about the different types of Thai Curry.
Shop for ready-made Thai curry pastes in our online Thai grocery.

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Pad Ka-prao Goong

Ingredients
450 grams medium-sized shrimps, cleaned, shelled and deviened
5 cloves garlic, finely chopped
2 tablespoons vegetable oil
2 teaspoons black soy sauce
2 tablespoons fish sauce
1 cup fresh holy basil
5-10 chillies, chopped and pounded coarsely
Dash of ground white pepper
Preparations
1. Heat a wok until the oil is hot, then add garlic and stir until golden and aromatic. Then add shrimp, and continue Stir-frying until shrimp is nearly cooked.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Serve immediately with hot steamed rice.

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Traditional Pad Thai

Thaditional Pad Thai 

.

Ingredients


Pad Thai in Wok
1/2 lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese)
3 Tbs. fish sauce (nahm bplah), to taste
3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste
2 Tbs. palm or coconut sugar, to taste

4 Tbs. peanut oil
1/3 lb. fresh shrimp, shelled, deveined and butterflied
3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
4-5 cloves garlic, finely chopped
3 shallots, thinly sliced (or substitute with half a medium onion)
1/4 cup small dried shrimp
1/4 cup chopped sweetened salted radish
2-3 tsp. ground dried red chillies, to desired hotness
3 eggs
3 cups fresh bean sprouts
1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)




Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch. While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.
When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.


Pad Thai on Plate
Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden. Add garlic and stir-fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Then add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.
Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook. Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.

When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.
Serves 4 as a one-dish lunch. Squeeze lime juice over each portion before eating.

A Recipe of Kasma Loha-unchit

Recipe Copyright © 2000 Kasma Loha-unchit.

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Thai Green Chicken Curry

Thai Green Chicken Curry Recipe. One of Thailand's most renowned dishes, this spicy and colourful curry looks wonderful on the plate and goes perfectly with white rice. Delight in our Thai Green Chicken Curry recipe.

Step 1: You will need…

4 chicken thigh fillets, boneless, skinless and cut into bits 200 g green beans, halved 1 tbsp oil 250 ml coconut milk 120 ml water 6 kaffir lime leaves , available from oriental food stores 1 bunch of chopped spring onions, for garnish ½ tsp coriander seeds 1 tsp shrimp paste ½ tsp ground cumin 3 small fresh chillies 3 green shallots, finely chopped 2 cm of galangal, chopped 2 cloves of garlic, minced 1 stem of fresh lemon grass, chopped 1 handful of fresh coriander 2 kaffir lime leaves, chopped 2 tbsp oil 1 tbsp fish sauce 1 sharp knife 1 cutting board 1 blender 1 spatula 1 small frying pan 1 piece of aluminium foil 1 wok or large, deep frying pan 1 large stirring spoon

1. Step 2: Make the curry paste in 3 steps

   For the first step of making the curry paste, roast the coriander and cumin seeds without any oil in the frying pan for 2 minutes, shaking the pan constantly. Secondly, wrap the shrimp paste in a little foil and cook under a hot grill for 2 minutes, turning the package over twice. Thirdly, mix the roasted spices with the shrimp paste for 5 seconds in the blender. Add all the remaining spices in the Curry Paste list together with the oil: green chillies, shallots, galangal, garlic, lemon grass, coriander leaves, lime leaves and blend for a few seconds, till the mixture forms a smooth paste.

2. Step 3: Cook the spices

   Next, heat the oil in the wok on medium heat, add the curry paste and cook for a minute, stirring constantly, till it becomes fragrant.

3. Step 4: Finish the curry sauce

   To complete the curry sauce, add the coconut milk and water to the wok and bring gently to a boil. For a thicker curry sauce, you can use half coconut cream and half coconut milk.

4. Step 5: Cook the chicken

   Now, add the chicken pieces as well as the beans and lime leaves to the sauce and mix well. Leaving the wok uncovered, simmer for about 15 minutes, until the chicken is cooked. Add the fish sauce and stir till thoroughly blended.

5. Step 6: Garnish the meal

   Finally, place the curry in a serving bowl and garnish with the spring onions.

6. Step 7: Serving suggestions

   The dish can be served with a bowl of white rice and pickled cucumber.

Also known as:

• (How Do I Make Thai Green Chicken Curry)
• (How To Cook Thai Green Chicken Curry At Home)
• (A Recipe For Thai Green Chicken Curry)
• (And Easy Guide To Cooking Thai Green Chicken Curry)

Thanks for watching video How To Make Thai Green Chicken Curry For morehow to videos, expert advice, instructional tips, tricks, guides and tutorials on this subject, visit the topic Thai.

Thai:
How To Make Green Curry With Chicken - Kang Kaew Wan Kai

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THAI HOT AND SPICY SHRIMP SOUP

This Thai soup is wonderful--hot and sour and piquant, an outstanding combination of rich, chewy shrimp--slippery mushroom--and the foresty green of just cooked cilantro fronds in a complex broth. Serve to 4, all at once with rice and any number of other dishes. In a way, it serves as a beverage to the whole meal, served, as it traditionally is, all together.

~1 pound 

  shrimp with shells.

  

~1 Tablespoon

  peanut oil

~ 5 cups 
   chicken stock

~2 stalks 

  lemon grass

  

~1 and 1/2 Tablespoons

   of cilantro stems

~2 cloves garlic

~2-4 fresh red chilies,

  seeds removed

~1/2 teaspoon lime zest

~4 Kaffir lime leaves, chopped (or another 1/2 teaspoon lime zest, if you can't find the lime leaves)

~1/2 teaspoon white pepper

~1 can straw mushrooms,

   in    pieces

~1 Tablespoon Nam pla (or  another Southeast Asia fish sauce, like Viet nam's Nuoc mam)

~ Juice of 1 lime

~ 2 fresh red chilies,

   seeded  and slivered

~ 12 whole cilantro leaves

Peel shrimp, reserving shells, and both devein and continue slicing lengthwise, pounding flat--then set aside. Heat oil in a large saucepan, then fry the shrimp shells in it until they turn pink. Pour in chicken stock and bring to a boil, then reduce and let simmer. Cut the lemon grass stalks in pieces--reserving the bottom 5 inches--then bruise the pieces with a few heavy hits, then toss them into the soup.

Cut the reserved lemon grass into thin pieces, then either toss into a blender or pound with the garlic, the cilantro stems, the chilies, and and lime zest and leaves, and white pepper. Stir into the soup, bring to a boil, then reduce and simmer for 20 minutes.

When the stock is done, pour through a sieve, return to the saucepan, and reheat. When soup is at a boil, add shrimp and mushrooms and cook for 2-3 minutes, until the shrimp are pink. Reduce heat, add lime juice and fish sauce, and taste for seasoning.

When ready to serve, stir in slivered chilies and cilantro leaves, then ladle into bowls.

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